Now as the weather continues to grow warmer, your palate may be craving something more chilled and crisp. But since reds are clearly racking up the benefits, we decided to reach out to Paul Grieco, sommelier of New York City's Hearth Restaurant and Terroir Wine Bars, to provide a break down on the top five reds every man must try this season.

Made primarily with the Sangiovese grape, this wine possesses a rustic note that pairs perfectly with red sauce. “It typically has a fruit and floral aroma coupled with a moderate acidity, says Grieco. “This makes it perfect for quaffing or for matching a whole range of dishes.” To get the most out of this bold-flavored selection, pair with foods that are rich in seasonings like pastas, parmesan cheese, red meat, heavy veal dishes, and poulty. Your Go-To Bottle: "Fontodi Chianti Classico," 2008, Tuscany, Italy (Average price: $27 per bottle)

Loire Valley Cabernet Franc

This smooth red possesses earthy, spicy, and red fruit flavors, says Grieco. It pairs best with rich, fatty, bold-flavored meats—such as steak, beef brisket, and lamb—as well as earthy foods like mushrooms, olives, and peppers. If you’re looking to throw a summer spin on this earthy classic, pair a Cabernet Franc with this recipe from our very own Guy Gourmet. Look for examples with the town names of Chinon and Bourgueil to snag the best bottle, says Grieco. Your Go-To Bottle: Olga Raffault Chinon “Les Picasses,” 2005, Loire Valley, France (Average price: $30 per bottle)

Central Otago Pinot Noir

Wines from New Zealand are commonly associated with poignant fruit and vibrant acidity—but the Pinot Noirs from this extremely southern clime possess extraordinary balance and finesse, says Grieco. “With bright red and black fruit aromatics, they appeal right out of the glass and continue to entice through a meal,” he explains. And since Pinot is typically a lighter-bodied, fruit-forward red wine, it will pair best with poultry, beef, pork, creamy sauces, and spicy seasonings. Your Go-To Bottle: Mt. Difficulty Pinot Noir “Roaring Meg,” 2010, Central Otago, New Zealand (Average price: $27.95 per bottle)

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Blaufränkisch

The name may not roll easily off the tongue, but don’t let that intimidate you. This spicy red wine is often dark, with earthy fruit flavors and a touch of oak. Blaufränkisch is a perfect marriage of a Syrah and a Merlot, with a dollop of Cabernet for good measure, says Grieco. It comes from the Burgenland region of Austria and is perfect for a palate that craves a bigger, juicier wine. It pairs well with lighter meats—such as chicken, veal, and pork—as well as tomato or vinegar-based sauces. Your Go-To Bottle: Nittnaus Blaufränkisch “Kalk und Schiefer,” 2008, Burgenland, Austria (Average price: under $20 per bottle)

Douro River Valley

“Douro red wine can be rather lusty and full bodied,” says Grieco. “It speaks of the dramatic land in which the grape is grown—where dynamite must be used to break apart the earth so that vines can be planted.” It comes from the northern section of Portugal, and has hints of red plum, currant, blueberry, and kirsch flavors. With it’s round tannins and long, persistent finish, this wine will pair perfectly with any meats or vegetables you decide to grill this summer. Your Go-To Bottle: "Quinta do Vallado," 2009, Douro, Portugal. (Average price: $20 per bottle)

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